Kitchen Science in the Classroom

DSCN2825 DSCN2813 Today we had a Science carousel and we discovered many new things. It left a new taste in our mouths and some great thoughts in our minds. AshlingDSCN2818 DSCN2822

This fun rotation of activities included:

  1. Just add water
  2. Just add vinegar
  3. Sherbet
  4. Turning up the heat
  5. Skittles and water

1. This was a messy task but lots of fun. We had salt, sugar, sand and coffee. We observed the reactions of the different substances. I learnt that salt can float on water before it dissolves in. Some of the ingredients didn’t mix and combine like others. Some combinations were watery and some were thick. Riley

2. I discovered that flour absorbs vinegar and turns doughy. I thought that the bi-carb soda and vinegar would explode but it only bubbled and fizzed. The powders turned into a liquid. Mia

3. We made sherbet using citric acid, bi-carb soda and icing sugar. When we added more acid it was too sour. When it went in our mouths it was fizzy. This reaction occured when it mixed with saliva. James

4. We used different types of sugars, icing, brown and raw. When we put the sugars in a tray and over the heat they began to bubble. In the bottom of the tray it became gooey. They turned from a solid to a liquid. When it cooled down again, it was like toffee. The brown sugar became darker as it cooked. Jack and Ruby

5. As I had seen this experiment before I knew what to expect. It was a little bit different. The skittles were placed in water and the colours stared to bleed out. The skittles colours didn’t merge. Later we moved the water and made incredible patterns. Madeline

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Sweet Science

A visiting expert joined our class today to inspire us in Scientific investigations.

John Pearce helped us to explore ways of observing and classifying everyday objects. We identified and sorted a variety of materials, into solids, liquids and gases.

In a role play exercise we learnt about how molecules change and react to difference variables. We pretended to be a solid mass but as heat was applied we broke apart as liquids and then finally as gases, dispersing around the hall.

It was interesting to see how many different forms sugar can take from cubes, to grains and a soft powder.

It was a sweet way to begin exploring chemical science!